With the fish stock still simmering on the stove, I’m in a right fishy mood. And we must have been on the evening of June 6th as well, as we found ourselves at the Wright Brothers Soho Oyster House, 13 Kingly Street, Carnaby, London. Not only is the location perfect if you are going to the West End theatres, they
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More Duck Run In case you have not been following the Duck Run, the Wandering Palate was in Central Otago recently, staying with Nigel Greening, wine Jedi Master and proprietor of Felton Road.
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Here we are in Ohope Beach, North Island, New Zealand, about 8 nautical miles of the coast. I have chartered a fishing boat to have a mornings fishing with my dad (in the background) and daughter Hayley. Yours truly has just reeled in a King Fish which took about 15 minutes and quite a battle. Despite the excitement of catching
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Sunday, August 1st, recovering day after ‘The Duck Run’, which I will cover in more depth once I have downloaded photographs. I can report it was one of the best versions we have made – good curry is like pinot noir, it can be very temperamental, some days sulking, some days on song.
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Nigel Greenings Wild Hare Pappardelle (shot by the chef himself up Mount Difficulty) It would be fair to say the extremes in temperature and environment don’t get any more diverse than holidaying on the beach the Datai Resort, Langkawi, Malaysia (6 º longitude N - just above the equator) to Wanaka (Lake), in the deep south of the South Island,
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Expounding on a recurring question, “When dining in a restaurant, do you choose the wine then the food, or the food first then the wine”? Logically, the food would normally come first, assuming one is heading to a restaurant with a particular cuisine or flavour in mind.
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Back To Singapore Back to the Future "It would be doubly remiss to not remark further on the incursion to Singapore, but Monsieur Blog has been hoping for more documentary evidence in the form of photos. Anyway, as orchestrated by Curtis Marsh, Wandering Menace of Eastern Parts..."
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I’d heard so much from friends about Terroirs, the ‘natural’ wine bar in London’s West End we had already built up expectations that we would get our wine bar fix and a genuinely wholesome and stimulating experience.
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Yesterday's fishing expedition took a turn for the better and within a half hour two of us had pulled in some 21 Mackerel, yours truly bringing in the bulk of this and every time I put out the line I literally had to pull it back in. The in-coming tide was probably the reason for us encountering a school of
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From a lost play by Eubulos, (c.405 BC - c.335 BC)
‘For sensible men I prepare only three kraters (large vase used to mix wine): one for health (which they drink first), the second for love and pleasure, and the third for sleep. After the third one is drained, wise men go home.

The fourth krater is not mine any more - it belongs to bad behaviour; the fifth is for shouting; the sixth is for rudeness and insults; the seventh is for fights; the eighth is for breaking the furniture; the ninth is for depression; the tenth is for madness and unconsciousness.’

The Wandering Palate - Curtis Marsh
With nearly 30 years experience in the hospitality, wine and media industries, Curtis Marsh is one of the most erudite, passionate and truly independent wine writer, commentator and presenter in Asia.

"In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read.

But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defence of the new.”

As uttered by the vitriolic restaurant critic Anton Ego, in the film “Ratatouille”, after his epiphany.